Low Sodium Arroz de Juane
Discover the flavorful charm of **Low Sodium Arroz de Juane**, a healthier twist on a beloved Peruvian jungle dish. This recipe marries aromatic spices like turmeric, cumin, and paprika with tender chicken and fluffy white rice, all wrapped in fragrant banana leaves for a truly authentic experience. By using low-sodium chicken broth, this dish maintains its rich, savory profile while being heart-health-conscious. Each parcel is completed with a hard-boiled egg, adding a creamy texture and beautiful presentation. Perfect for family dinners or special gatherings, this version of Arroz de Juane is as nourishing as it is delightful. Serve with a wedge of lime and fresh cilantro for a zesty finish!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 cups white rice
- 2 tablespoons vegetable oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 2 leaves bay leaves
- 3 cups low sodium chicken broth
- 4 sheets banana leaves
- 4 eggs hard-boiled eggs
- 1 cup fresh coriander (cilantro)
- 1 inch fresh turmeric root (optional)
- 1 lime lime
- 0.5 teaspoon black pepper
Instructions
1. Start by rinsing the rice under cold water until the water runs clear. Set aside.
2. Dice the onion and mince the garlic cloves. If using fresh turmeric, finely grate it.
3. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic, turmeric powder or fresh turmeric, paprika, cumin powder, and pepper. Sauté for an additional 2 minutes until fragrant.
5. Add the chicken thighs to the pot and cook for about 5 minutes on each side until browned.
6. Pour in the low sodium chicken broth and add the bay leaves. Bring to a boil, then reduce the heat to low, cover and let simmer for 20 minutes.
7. Remove the chicken and set it aside. Add the rinsed rice to the pot, giving it a good stir to combine with the broth and spices.
8. Increase the heat to medium, allowing the rice to absorb the broth. Once it starts to bubble, lower the heat again and cover. Cook the rice for about 15-18 minutes or until tender.
9. While the rice is cooking, shred the chicken into bite-sized pieces.
10. Once the rice is cooked, add the shredded chicken and chopped fresh coriander (cilantro) to the rice. Mix thoroughly.
11. Prepare the banana leaves by softening them over an open flame or hot water to make them pliable.
12. Place a portion of the chicken and rice mixture onto each banana leaf, then place a hard-boiled egg on top.
13. Fold the banana leaves into parcels, securing with kitchen twine if necessary.
14. Steam the parcels for about 10 minutes to infuse the flavors.
15. Serve warm, garnished with extra coriander and a wedge of lime.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.1 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 525 mg | 40% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
